Basil Pesto & Sun-dried Tomato Chicken Breast Over Angel Hair Spaghetti -Original Recipe by Whip It Up Recipes

For those that follow my blog, you know that I like to make up my own recipes and here is one of them.  I wanted to do something different with chicken so I scrounged through my cupboards and came up with this. 

Sorry, I did not time how long it took to make.  It was enough to feed my husband and me with some left over.

Basil Pesto & Sun-dried Tomato Chicken Breast Over Angel Hair Spaghetti 
Ingredients:

2 C cubed chicken breast
3 Tbsps olive oil
1 Tbsp minced garlic
1/2 lb angel hail spaghetti
3 Tbsps marinated sun-dried tomatoes
2 Tbsps basil pesto
Parmesan Cheese

Directions:

Cook Spaghetti according to package directions
Preheat skillet - add oil and garlic
Cut chicken breast into cubes - add to pan
Add tomatoes and pesto
Cook until chicken is done
Serve over pasta
Sprinkle Parmesan Cheese over top to taste

Quick and Easy!

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Roasted Parmesan Crusted Pork Tenderloin

Parmesan Crusted Pork Tenderloin - made in a 4 qt electric roaster

Preheat roaster to 350

Ingredients

2-3 lb pork tenderloin
1/2 cup grated parmesan cheese
1 tsp garlic powder
1 tsp onion powder
1 tsp celery salt
1/2 tsp salt
1/2 tsp ground thyme


1)  Combine dry ingredients in small bowl.

2) Rub mixture on to entire surface of roast. 

3) Place in roaster and roast 25 - 30 mins or until internal temperature reaches 160

4)  Serve with your favorite sides!

I served with stuffing and steamed veggies.  You could also serve with mashed potatoes, a[pplesauce, green beans. 

WHICH WINES PAIR BEST WITH PORK?

   white wine is a better match than red with most roast pork dishes  especially if it is cold!  But MOST WINE GOES WITH PORK so choose what you like depending on mood.

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Spaghetti Sauce - Make and Can

When I was in my early twenties, my Grandmother taught me how to can tomatoes.  She did this over the phone.  She had given me a bunch of her old canning things.  I also had her Spaghetti sauce recipe.  Unfortunately, over the course the following couple of years, she passed, we moved, I lost all of the canning stuff along with her spaghetti sauce recipe.  I didn't start canning again until a few years ago.  So, it had been over twenty years since I canned.  We canned some tomatoes and just made them into spaghetti saw which we canned.  By we, I mean my husband and me.  We love doing the canning together!

Spaghetti Sauce

16 lbs Tomatoes
4 C Finely Chopped Onions
1/4 C Minced Garlic
1 C Olive Oil

1/4 C Basil
1/4 C Oregano

1 Tbsp Sugar

1 Tsp Salt

2 Tsp Pepper
24 Oz. Tomato Paste


Chop blend or puree tomatoes and place in thick-bottomed pot.  Saute onions. garlic and oil until onions are translucent.  Add to tomatoes along with basil, oregano, sugar, salt pepper and paste. 

Simmer for 2-3 hours or until desired thickness.

  

Process in steam bath canner 20 minutes for quarts and 15 minutes for pints. Follow your canners directions .  Start with hot water, place on medium heat and start timing from the time steam starts coming out.

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Spice-Rubbed Flat Iron Steak with Fajita Vegetables

A simple spice rub transforms basic flat iron steak into an easy, one-pan weeknight supper. Try this tucked into a tortilla for fajitas or over rice.

Combine cumin, garlic, salt, chili powder, paprika, cinnamon and pepper. Rub steak with 1 teaspoon oil and 1 tablespoon spice mixture; set aside.

Toss vegetables with remaining 2 teaspoons oil and remaining spice mix.

1. Place steak in a large foil-lined roasting pan (or a pan coated with cooking spray); scatter vegetables around steak.Broil steak until browned, flipping once, about 10 minutes for medium-rare, or longer to desired degree of doneness; remove steak to a cutting board and loosely cover.

1. Spice-Rubbed Flat Iron Steak with Fajita Vegetables
2. Ingredients
   1½ tsp  ground cumin

   1½ tsp granulated garlic

   1 1/2 tsp salt

   1 tsp chili powder

   ¾ tsp paprika

   ¼ tsp ground cinnamon

   ⅛ tsp black pepper

   1 lb uncooked flat iron steak

   1 Tbsp extra virgin olive oil divided

   1 medium, thinly sliced sweet red pepper

   1 medium, thinly sliced yellow pepper

   1 small uncooked zucchini, halved lengthwise, sliced into semicircles

   2 large, thinly sliced uncooked red onion(s)

   
   

Instructions

1. In a small bowl, combine cumin, garlic, salt, chili powder, paprika, cinnamon and pepper. Rub steak with 1 teaspoon oil and 1 tablespoon spice mixture; set aside.
2. In a large bowl, toss vegetables with remaining 2 teaspoons oil and remaining spice mix.
3. Preheat broiler to high and position rack close to flame.
4. Place steak in a large foil-lined roasting pan (or a pan coated with cooking spray); scatter vegetables around steak.
5. Broil steak until browned, flipping once, about 10 minutes for medium-rare, or longer to desired degree of doneness; remove steak to a cutting board and loosely cover.
6. Stir vegetables in pan; continue to broil until crisp tender and beginning to brown, about 5 to 10 minutes more. Thinly slice steak against grain and serve with vegetables. Yields about 3 ounces steak and 1 cup vegetables per serving.

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EASY SKINNY SOUTHWESTERN GOULASH

This is a Weight Watchers Recipe I got back when I used to be a member.  I know some of you are probably thinking it will be bland but it really isn't.  It is actually quite good.  For the macaroni, you can use whole wheat if you desire. I left out the cilantro because my husband doesn't like it.

EASY SKINNY SOUTHWESTERN GOULASHServes: 6

INGREDIENTS

1 cup uncooked elbow macaroni (I used whole wheat)

1 pound lean ground beef (90% lean)

1 medium onion, chopped

1 can (28 ounces) diced tomatoes, undrained

⅔ cup frozen corn (I used 1 cup)

1 can (8 ounces) tomato sauce

1 can (4 ounces) chopped green chilies

½ teaspoon ground cumin (I used 1 teaspoon)

½ teaspoon pepper

¼ teaspoon salt

¼ cup minced fresh cilantro
INSTRUCTIONS

Cook macaroni according to package directions.

While the water is boiling and pasta is cooking, prepare the ground beef and vegetables. In a large skillet set over medium heat, cook the beef and onion, stirring and breaking up the meat into small crumbles, until meat is no longer pink, about 6 minutes. Stir in the tomatoes, corn, tomato sauce, chilies, cumin, pepper and salt. Bring to a boil then lower the heat to a gentle simmer and continue to cook, uncovered, for 4-56minutes to allow flavors to blend.

Drain macaroni and add to the meat/vegetable mixture. Stir in the cilantro and heat through. Taste and adjust the seasonings, adding more salt, pepper, cumin, etc. to taste.

NUTRITIONAL ESTIMATES PER SERVING (1-1/3 CUPS):

224 calories, 6 g fat , 24 g carbs, 4 g fiber, 19 g protein. Diabetic Exchanges: 2 lean meat, 2 vegetable, 1 starch and *6 Weight Watchers Points Plus, 5 SmartPoints

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Ham and Rice Casserole

This is the perfect dish for that left-over ham!  Quick and easy and full of flavor! 

Ham and Rice Casserole

Ingredients:
2 c cooked rice
2 c cubed leftover ham
2 green onions, chopped 

10.5 oz can cream of celery soup
1/2 c milk
1/2 c frozen corn
3/4 c frozen peas and carrots
1/4 tsp salt
1/4 tsp pepper
1/2 tsp dried basil
1 c shredded sharp cheddar cheese

Directions:
In a mixing bowl, combine all ingredients
Pour into 3 qt, lightly buttered casserole dish, cover with foil
Bake at 350 for 30 min.  remove foil and bake an additional 10 min.

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Taco Tomato

Looking for a new way to do Taco Tuesday?  Try this low-carb Taco-stuffed Tomato.  This is sure to please!So easy to make!

Step 1:  Heat oil

Add onion and cook

Add ground beef and taco seasoning, cook.

Slice, stuff and top the tomatoes.

Taco Tomato
  Prep Time:  5 mins.  Cook Time:  20 mins.  Serves 4

Ingredients

1 tbsp. 

extra-virgin olive oil

3/4 lb. 

ground beef

1 

medium onion, chopped

1 

(1-oz.) packet taco seasoning

4 

large, ripe beefsteak tomatoes

1/2 c. 

shredded Mexican cheese blend

1/2 c. 

shredded iceberg lettuce

1/4 c. 

sour cream

Directions

In a large skillet over medium heat, heat oil. Add onion and cook, stirring, until soft, 5 minutes. Add ground beef and taco seasoning. Cook, breaking up meat with a wooden spoon, until no longer pink, 8 minutes. Drain fat. 

Flip over tomatoes so they’re stem-side down and slice to make 6 wedges, being careful not to cut all the way through. Carefully spread open wedges. 
Divide taco meat among tomatoes, then top each with cheese, lettuce, and sour cream before serving.

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